RT journal article
T1 Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines
A1 Sancho Galán, Pau
A1 Amores Arrocha, Antonio
A1 Jiménez Cantizano, Ana Concepción
A1 Palacios Macías, Víctor Manuel
A2 Ingeniería Química y Tecnología de Alimentos
K1 Bee pollen
K1 biological aging
K1 activator
K1 sherry wine
AB Flor velum yeast growth activators during biological aging are currently unknown. In thissense, this research focuses on the use of bee pollen as a flor velum activator. Bee pollen influence onviable yeast development, surface hydrophobicity, and yeast assimilable nitrogen has already beenstudied. Additionally, bee pollen e ects on the main compounds related to flor yeast metabolism andwine sensory characteristics have been evaluated. “Fino” (Sherry) wine was supplemented with beepollen using six di erent doses ranging from 0.1 to 20 g/L. Its addition in a dose equal or greater than0.25 g/L can be an e ective flor velum activator, increasing yeast populations and its buoyancy due toits content of yeast assimilable nitrogen and fatty acids. Except for the 20 g/L dose, pollen did notinduce any significant e ect on flor velum metabolism, physicochemical parameters, organic acids,major volatile compounds, or glycerol. Sensory analysis showed that low bee pollen doses increasewine’s biological aging attributes, obtaining the highest score from the tasting panel. Multiflora beepollen could be a natural oenological tool to enhance flor velum development and wine sensoryqualities. This study confirms association between the bee pollen dose applied and the flor velumgrowth rate. The addition of bee pollen could help winemakers to accelerate or reimplant flor velumin biologically aged wines.
PB MDPI
SN 1420-3049
YR 2019
FD 2019-05
LK http://hdl.handle.net/10498/21614
UL http://hdl.handle.net/10498/21614
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 12-nov-2026